Samosa (siswati Samosa)
Samosa is a popular snack in Eswatini, filled with a delicious mixture of spiced potatoes, peas, and sometimes meat, wrapped in a crispy pastry shell.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/2 cup water
- 2 large potatoes, boiled and mashed
- 1/2 cup peas
- 1 small onion, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- Salt to taste
- Oil for deep frying
Instructions
- In a bowl, mix the flour, salt, and oil. Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes.
- Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until golden brown.
- Add the peas, mashed potatoes, garam masala, turmeric, red chili powder, and salt. Mix well and cook for 2-3 minutes. Remove from heat and let it cool.
- Divide the dough into small balls. Roll each ball into a thin circle and cut it in half to form semi-circles.
- Take one semi-circle, fold it into a cone shape, and seal the edges with water.
- Fill the cone with the potato mixture and seal the open edge with water, forming a triangle-shaped samosa.
- Heat oil in a deep pan and fry the samosas until golden brown and crispy.
- Remove and drain on a paper towel. Serve hot with chutney or sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Deep frying
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 20g
- Protein
- 3g
- Fat
- 9g
Supplies
Frying pan Deep pan for frying Spatula Rolling pin Bowl
Tools
Knife Cutting board
Serving suggestions
Samosas are best served hot with tamarind chutney or mint-coriander chutney.
Tips & tricks
For a healthier option, you can bake the samosas instead of deep frying them.
Cost
$10